your steak

[Seascamp]

Just cut off the horns, scrub off the butt crust, hold it under a warming light and then send it on through. I believe that would be called rare. Some toppings like fried onions and garlic are great, yum. Too bad I can?t eat that way anymore, eh. Oh well, tiz the price of becoming supposedly "civilized" I suppose.

Scamp

[DMZ-LT]

What Sid said. If the meat is prime raw is good

[sn-e3]

Medium to medium rare anymore and it get tough. thats what candle lite is for so you can't see the blood. george forman grill ten minutes max

[Desdichado]

Originally posted by SEATJERKER ...or T-bone,...

...extreeeemly hot/fast broil , searing the outside, sealing in all the juices, medium rare to medium, a moderate hint of garlic with a brown mustard smear in the fork reminders for tenderness added with the mushrooms/onions smothering the top,...

...thick cut, let the flames dance,...

...

I shake your hand, sir. Nice to meet a man who knows how to do up a steak proper like.

No garlic on mine, though. Sprinklin' of dried mustard instead, and served with a dab of blue cheese butter. Mushrooms and onions on the side.

[Dragon Lady]

Medium Rare over open flame (maple wood is best)!

Of course with the long snowy winter up here I get such a craving around mid-January that I'll settle for a pan-seared in butter...still M/R.

Had a torrential downpour over the weekend just about the time the charcoal turned white on the grill. So I moved the mini-webber onto the screen porch. Kind of felt like Kung Fu with the dragons on his arms. I was safe and used the potholders...still got a little toasty.
But the steaks were GREAT!